CHICKEN SPINACH LASAGNE RECIPES

Steps:

• Heat the oven to 200°C/180°C fan/ gas 6. Heat the oil in a medium pan, then fry the onion for 6-8 minutes until softened. Add the garlic and fry for a minute, then add the red wine. Turn up the heat and bubble for 3-4 minutes to reduce by half. Add the tomatoes, sugar, Worcester sauce and tomato purée. Reduce the heat and simmer for 15-20 minutes until thickened. Add the basil and season.
• Meanwhile, put the spinach in a large pan with a knob of butter. Cover and cook over a medium heat for 2-3 minutes until the spinach has wilted. Drain in a colander, then wrap in a clean J-cloth and squeeze out any excess water. Roughly chop, then mix with the rest of the spinach/ricotta sauce ingredients. Taste and season.
• Spread a little of the spinach and ricotta sauce over the base of the baking dish, then cover with slightly overlapping lasagne sheets (see our /how-to-layer-a-lasagne/short video on layering up a similar lasagne). Pour over a third of the remaining white sauce, sprinkle over a little of the grated cheese and top with half the tomato sauce. Cover with another layer of lasagne sheets, top with half the remaining white sauce, then all the remaining red sauce. Add the final layer of lasagne sheets, then spread with the rest of the white sauce. Scatter with the remaining grated cheese.
• Top with the mozzarella slices, then the 30g parmesan and bake for 30 minutes until golden and bubbling.If you’re feeling very organised, you could even try your hand at /how-to-make-fresh-ricotta/making your own fresh ricotta.

Steps:

• Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
• Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
• Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.